Michigan ProStart Competition
Sunday, March 17 – Monday, March 18
The Lansing Center
Each spring, ProStart students from across Michigan compete in the Michigan ProStart® Competition – a two day event with culinary, management/entrepreneurship, ServSafe knowledge bowl, and nutrition/marketing components. Industry professionals, as well as leading college and university instructors, judge the different components. The winning team in culinary and management/entrepreneurship are sent to the National ProStart® Invitational to compete against other teams from across the country. Thousands of dollars in scholarship money is awarded at both the state and national level.
Free to attend and watch the future of the hospitality industry at work!
Process Variance Training
The procedure for a acquiring a variance has been streamlined for those that utilize any of the methods listed above or other similar techniques.
The Michigan Restaurant & Lodging Association (MRLA), in partnership with the Michigan Department of Agriculture and Rural Development (MDARD), is hosting free training on the new approach for a Special Processing Variance. The MRLA and MDARD have designed this approach with top industry chefs and food safety experts. Training will explain and define the new procedure for requesting and proposing for a Processing Variance.
April 17 - Birmingham
The Reserve / Silver Oak Room
325 S. Eton St., Birmingham, MI 48009
May 21 - Grand Rapids
DoubleTree by Hilton / Wolverine Room
4747 28th St. SE, Grand Rapids, MI 49512
Process Variance Culinary Labs
Grand Valley Community College
143 Bostwick Ave. NE, Grand Rapids, MI 49503
8AM - Noon
1PM – 5PM
8AM - Noon
Join the Michigan Restaurant & Lodging Association (MRLA) and Grand Rapids Community College, Secchia Institute for Culinary Education Chefs, and the Michigan Department of Agriculture and Rural Development (MDARD) for an interactive culinary lab that walks you through the steps of the food processing variance. The labs will walk through the how to and how not to in developing recipes that require food variance, some that require HACCP and some that do not.
These interactive labs build off the class room training that MRLA presented with MDARD) in previous years. We are making the classroom learning come alive. Do not miss one of the culinary lab sessions to learn how you can incorporate pickling, fermentation, reduced oxygen packaging and sous-vide cooking into your kitchen safely and legally.
Locally Sourced Nutrition Labs
Demonstrations of innovative ways to enhance your menu using the best products Michigan has to offer. Spend four hours with Chef Jake Williams, CEC exploring Michigan-grown products that can meet the
needs of today’s consumers in a hands-on exchange of ideas.
The Michigan Restaurant & Lodging Association (MRLA), in partnership with the Michigan Department of Agriculture and Rural Development (MDARD) and the American Culinary Federation, are hosting free training. Focus will be on development of chef-inspired and dietician-approved healthy recipes to increase the use of Michigan Specialty Crops.
If you have any questions, please call Laura Nesbitt at 517-702-3944.
Time: 9:00AM – 1:00PM
Lansing – March 19
Flint – April 2
Grand Rapids – April 29
Traverse City – May 6
Detroit – May 20
Marquette – June 10